Prepare the Pineapple: Slice the top and bottom off the pineapple. Stand it upright and carefully cut away the tough outer skin. Use the tip of a knife to remove any remaining eyes.
Cut the sweet pineapple flesh away from the hard central core, and then dice the flesh into small, even pieces.
Temper the Spices: Place a large, non-stick pan or skillet over medium heat and add the oil.
Once the oil is hot, add the black mustard seeds. Be ready! They will begin to pop and dance in the pan within a minute.
Sauté the Aromatics: As soon as the seeds start popping, immediately add the grated ginger, ground red chile, black pepper, and salt.
Stir for about 30 seconds until fragrant.
Cook the Pineapple: Add the diced pineapple to the pan.
Mix everything together thoroughly to coat the fruit in the spices.
Cook for about 20 minutes, stirring occasionally, until the pineapple begins to soften.
Thicken the Chutney: Stir in the sugar and lime juice.
Continue to cook for another 15 to 20 minutes. The pineapple will become translucent and soft, and the liquid will reduce to a beautiful, jam-like consistency.
Final Touches: Taste the chutney and adjust the seasoning if needed—you might want a little more salt, sugar, or a squeeze of lime to balance the flavors.
Transfer the hot chutney into a sterilized, clean jar. It will keep in the refrigerator for at least two weeks.
